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Title: Wheat Germ Yogurt Bread
Categories: Bread
Yield: 6 Servings
| 3/4 | c | Whole wheat flour |
| 1/4 | c | Nonfat dry milk |
| 1 1/4 | ts | Salt |
| 1/2 | pk | Active dry yeast |
| 1/2 | c | Water |
| 1/3 | c | Plain yogurt |
| 1 | tb | Honey |
| 1 | tb | Molasses |
| 1 1/2 | ts | Margarine |
| 1 | c | All-purpose flour |
| 1/4 | c | Wheat germ |
| 1/4 | c | Bran |
Egg, beaten Wheat germ
In a large bowl, mix whole wheat flour, dry milk, salt and undissolved yeast. Combine water, yogurt, honey, molasses and margarine in saucepan and heat (115-120 degrees).
Add liquids to dry ingredients and beat vigorously. Add half of white flour and beat again. Stir in wheat germ and bran. Add enough additional flour to make a soft yet manageable dough. Knead 4-5 minutes.
Place in greased bowl and let rise until doubled. Punch down. Shape and place in 9 x 5 inch loaf pan.
Cover. Let rise until almost double. Brush with egg and sprinkle with wheat germ. Bake at 350 degrees for 25-35 minutes. Cool on wire racks.
Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers
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